Ingredients 

2 cans of cream of chicken soup – I used Amy’s brand 

2 cups very hot water 

.5 tsp garlic salt 

.25 tsp black pepper 

2 lbs chicken breast 

2 tubes refrigerated biscuits – I used Immaculate baking company organic biscuits

1 cup grated parmesan cheese 

1 cup shredded sharp cheddar cheese 

Directions

1. Put 2 cans of cream of chicken soup in the Crock Pot.
2. Fill both cans with very hot water and dump them in the Crock pot
3. Add garlic salt and ground pepper and stir until combined.
4. Next, add the garlic and herb frozen, boneless, skinless chicken breasts.
5. Cook on high for 5-6 hours (8-9 on low) or until chicken is fully cooked.
6. About 1 1/2 hours before serving, cut or tear the chicken breast into bite size pieces and return to the slow cooker.
7. In a small bowl mix together grated parmesan cheese and garlic pepper.
8. Open 2 tubs of Pillsbury Refrigerated Buttermilk Biscuits. Cut each biscuit into 4 pieces and return to the slow cooker.
9. Put the lid back on the continue cooking on high for another hour or until the center of the biscuits are cooked.
10. Then, sprinkle the top with finely shredded sharp cheddar cheese.
11. Replace the lid and allow the cheese to melt for 6-9 minutes.